Ruby Tandoh entered Great British Bake Off aged just twenty and in the first year of a Philosophy and Art History degree at UCL. She quickly impressed with her creative approach to ingredients and flavour taking precedence over decoration.Ruby is now a weekly food columnist in the Guardian and a monthly columnist at British ELLE. Raised in Southend, Essex, she lives – and bakes – in north London. She blogs at rubyandthekitchen.co.uk and tweets at @rubytandoh.

"beautifully presented, with bold print and good illustrations...an authoritative cookbook with excellent recipes" Daily Express "if it's baking pure and simple you're after, then toothsome Ruby Tandoh has produced the excellent Crumb" -- Kathryn Hughes Guardian "A treat" BBC Good Food Magazine "Must. Have. Now" Marie Claire UK "This lovely, chunky hymn to baking gently takes the fear out of such things ganaches and water-baths" -- Ain Finlayson and Kate Saunders Saga Magazine

Ruby Tandoh entered Great British Bake Off aged just twenty and in the first year of a Philosophy and Art History degree at UCL. She quickly impressed with her creative approach to ingredients and flavour taking precedence over decoration.Ruby is now a weekly food columnist in the Guardian and a monthly columnist at British ELLE. Raised in Southend, Essex, she lives – and bakes – in north London. She blogs at rubyandthekitchen.co.uk and tweets at @rubytandoh.

"beautifully presented, with bold print and good illustrations...an authoritative cookbook with excellent recipes" Daily Express "if it's baking pure and simple you're after, then toothsome Ruby Tandoh has produced the excellent Crumb" -- Kathryn Hughes Guardian "A treat" BBC Good Food Magazine "Must. Have. Now" Marie Claire UK "This lovely, chunky hymn to baking gently takes the fear out of such things ganaches and water-baths" -- Ain Finlayson and Kate Saunders Saga Magazine